Japanese Sea Vegetable Salad Recipe
 
Ingredients
  • Wakame*
  • Dulse* (not the flakes!)
  • Napa cabbage, or other crunchy lettuce*
  • Eden pickled daikon*
  • Cucumber
  • Cherry tomatoes, halved
  • Freshly sliced shitakes, and hon shimegi mushrooms
  • Alfalfa sprouts
  • Red radish
  • Yellow bell pepper
  • Scallion, chopped
  • Hemp seeds*
  • Ginger knob*
  • Eden garlic gomasio*
  • Nama shoyu**
  • Eden ume plum vinegar*
  • Eden shake, or sesame seeds, or hemp seeds*
  • Flax seed oil, preferably Barlean’s because of its rich but clean, buttery flavor
Instructions
  1. Prepare the wakame, the instant stuff takes 10 minutes, and it still does your body good. Just throw a small handful into a bowl and cover with about 5X the water.
  2. Prepare the mushrooms…Slice ‘em up and put them in a bowl, sprinkle them with nama shoyu but don’t drown them! You just want to wake them up a bit.
  3. Let them sit while you prepare the rest of the salad.
  4. Prepare and chop the pickled daikon…I know this is totally weird looking, and some folks may not like it but I love it and eat it like pickles.
  5. After rinsing off the brine, just cut into desired sized pieces!
  6. Cut up the rest of your veggies and get ‘em all ready to go…
  7. Chop the napa cabbage into slaw-like shreds and toss into a large bowl…
  8. Squeeze out the wakame and add to the bowl…
  9. Scoop out the wakame in batches and squeeze till no more water drains out.
  10. Add all of the rest of your chopped veggies, plus the marinated mushrooms to the bowl…
  11. Add the dulse…
  12. Grate the ginger right into the bowl…
  13. Pour in some hemp!I love hemp seeds, even though they’re so neutral.
  14. Let’s review the condiments.
  15. Dress and toss!Now this is important! Since there’s so much going on in this salad you want it to wear just the right dress.
  16. Use a zig-zag motion over the bowl when adding the liquids so that you don’t add too much in one place. First, lightly sprinkle in some ume vinegar. If you’ve never used this before be careful! It is tart and salty, so experiment to your liking.
  17. Next, sprinkle in just a little nama shoyu. Again, you won’t need much because of the other salty elements already in play.
  18. Now take the flax seed oil and squirt in a nice amount. Toss the salad once to combine all the ingredients.
  19. Finally, repeat the dressing steps, only this time add maybe half as much. This is also when you would adjust any of the dressing ingredients.
  20. Voila!
Recipe by Japan Food Style at https://japanfoodstyle.com/japanese-sea-vegetable-salad-recipe/